Preheat oven to 375. Peel 1 large Russet potato (about ¾ lb), cut into chunks, and boil in lightly salted water until tender (about 15 mins in boiling water or 30 mins in simmering water), then remove with a slotted spoon and mash in a large mixing bowl. Using the same pot of water, add… Continue reading Cauliflower and potato kugel with mushroom
Tag: jewish
Rosemary chicken drumsticks with sweet and hot peppers
Preheat oven to 400. Season 2 ½ lb skinless chicken drumsticks with salt, black pepper, and ½ tsp paprika. Lightly oil a 9x12 baking dish, then place the chicken in the dish. Top with 2 large sliced onions and 4 rosemary sprigs, then cover with foil and bake for 30 mins. Reduce oven to 350.… Continue reading Rosemary chicken drumsticks with sweet and hot peppers
Roasted turkey matzoh ball soup
We decided to use our leftover turkey to make one of our favorite soups. We generally followed the recipe in my blog: piglettedc.wordpress.com/2015/03/25/chicken-matzoh-ball-soup-recipe-from/. However, we made a few adjustments: first, in lieu of a whole chicken, we used the carcass from our 14 lb Thanksgiving roast turkey. Second, because the turkey broth flavor seemed thin,… Continue reading Roasted turkey matzoh ball soup
Matzoh brei
First, break up 1 matzoh into 2 inch pieces, soak in hot water for 1 min, then squeeze out excess water. (To avoid disintegrating the matzoh, I place the broken dry pieces in a handled colander that is nestled in a mixing bowl. Then I pour the hot water overtop, covering the matzoh pieces. When… Continue reading Matzoh brei
Persian charoset
Pit and finely dice 8 large Medjool dates. Combine with: 2 Tbsp each pomegranate molasses and honey; and ¼ tsp each ground cardomom, ground cinnamon, and sea salt. Add 2 Fuji apples, cored and finely diced (skin on). Separately, toast ¾ cup each walnuts and almonds and ¼ cup pistachios. Using a food processor, pulse… Continue reading Persian charoset
Chicken matzoh ball soup
Recipe from Judith Nathan, available at http://www.foodnetwork.com/recipes/matzoh-ball-soup-recipe.html with substantial modifications: kept carrots, celery, onion, parsley, and dill in the finished broth, doubled the amount of dill in the broth and added about 2 Tbsp chopped dill to matzoh ball mixture, and used olive oil instead of schmaltz (so that soup and matzoh ball mixture could… Continue reading Chicken matzoh ball soup
Cooking Adventures 